Banana Biscoff Pudding Recipe

Introduction

This Banana Biscoff Pudding is a luscious dessert that combines creamy banana pastry cream with a crunchy graham cracker crust and the irresistible flavor of Biscoff cookie butter. Whether served in individual cups or as a large pie, it’s a delightful treat perfect for any occasion.

Ingredients

• 1 cup (250 mL) whole milk
• 1/2 cup (60 g) granulated sugar
• 4 tbsp (31 g) cornstarch
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 banana (53 g), pureed
• 2 tbsp (30 g) unsalted butter
• 1 cup (250 g) heavy cream
• 1/2 cup powdered sugar
• 2 cups graham cracker crumbs
• 1/4 cup (30 g) granulated sugar
• 1/4 cup unsalted butter, melted
• 1 banana, sliced
• 1 cup Biscoff cookie butter, melted
• Edible flowers and banana slices for garnish

Instructions

1. Step 1: In a saucepan, combine whole milk, granulated sugar, cornstarch, vanilla extract, salt, and pureed banana. Whisk well to combine.
2. Step 2: Heat the mixture over medium-high heat, whisking continuously until it thickens. Continue cooking for 1-2 minutes to fully cook out the cornstarch.
3. Step 3: Remove from heat and stir in unsalted butter until melted and smooth. Strain the mixture through a sieve onto a plastic wrap-lined baking tray. Cover the surface with plastic wrap and refrigerate for about 20 minutes until cooled.
4. Step 4: In a large bowl, whip heavy cream and powdered sugar on high speed until stiff peaks form.
5. Step 5: Whisk the chilled pastry cream until smooth, then gently fold in the whipped cream until well combined to create the banana crème diplomat.
6. Step 6: Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until the texture resembles wet sand.
7. Step 7 (Large Pie): Preheat oven to 350°F (175°C). Press the graham cracker mixture evenly into a pie plate to form the crust. Bake for 7-9 minutes, then cool completely. Layer sliced bananas on the crust, fill with the banana crème diplomat, and smooth the top.
8. Step 8 (Large Pie): Melt the Biscoff cookie butter and pour over the filling, spreading into a thin layer. Refrigerate for at least 1 hour before serving. Garnish with graham cracker crumbs, edible flowers, and banana slices.
9. Step 9 (Individual Cups): Place 3 tablespoons of graham cracker crumbs into the bottom of each ramekin and press firmly to make a crust. Add sliced bananas on top.
10. Step 10 (Individual Cups): Spoon the banana crème diplomat into each ramekin, leaving a small space at the top. Smooth the surface, then spoon 1-2 tablespoons of melted cookie butter over each portion.
11. Step 11 (Individual Cups): Refrigerate the cups for at least 30 minutes before serving. Garnish with additional crumbs, edible flowers, or banana slices as desired.

Tips & Variations

• For a richer banana flavor, use a fully ripe banana when pureeing for the pastry cream.
• Try adding a pinch of cinnamon or nutmeg to the graham cracker crust for a warm spice note.
• If you prefer, substitute graham cracker crumbs with crushed Biscoff cookies for extra cookie butter flavor in the crust.
• To make the dessert vegan, substitute dairy ingredients with plant-based alternatives and use a vegan cookie butter.

Storage

Store the Banana Biscoff Pudding covered in the refrigerator for up to 3 days. For best texture, consume within 24 hours. When reheating individual portions, it’s best served chilled but can be warmed slightly if preferred, although the cookie butter topping may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the pudding up to a day in advance. Assemble and refrigerate as directed, then garnish just before serving to keep the toppings fresh.

What if I don’t have Biscoff cookie butter?

You can substitute with any smooth cookie butter or even peanut butter for a different flavor twist. Alternatively, spreading melted caramel or dulce de leche works well too.

Banana Biscoff Pudding Recipe

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★★★★★

4.7 from 70 reviews

This Banana Biscoff Pudding is a luscious dessert combining creamy banana custard with whipped cream, layered over a buttery graham cracker crust and topped with rich melted Biscoff cookie butter. It offers a delightful mix of textures and flavors, from smooth and fluffy to crunchy and sweet, perfect for banana and cookie butter lovers alike. Serve chilled, garnished with banana slices and edible flowers for an elegant touch.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings (1 large pie or 8 individual cups) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Banana Creme Diplomat

• 1 cup (250 mL) whole milk
• 1/2 cup (60 g) granulated sugar
• 4 tbsp (31 g) cornstarch
• 2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 banana (53 g), pureed
• 2 tbsp (30 g) unsalted butter

Whipped Cream

• 1 cup (250 g) heavy cream
• 1/2 cup powdered sugar

Graham Cracker Crust

• 2 cups graham cracker crumbs
• 1/4 cup (30 g) granulated sugar
• 1/4 cup unsalted butter, melted

Toppings and Garnish

• 1 banana, sliced
• 1 cup Biscoff cookie butter, melted
• Edible flowers
• Additional banana slices for garnish

Instructions

1. Prepare Banana Creme Diplomat: In a saucepan, combine whole milk, granulated sugar, cornstarch, vanilla extract, salt, and pureed banana. Whisk thoroughly and place over medium-high heat. Whisk continuously until the mixture thickens, then cook for an additional 1-2 minutes to cook out the cornstarch taste. Remove from heat and stir in unsalted butter until melted and fully incorporated. Strain the mixture through a fine sieve onto a plastic wrap-lined baking tray. Cover with plastic wrap directly on the surface and refrigerate for 20 minutes or until cooled.
2. Make Whipped Cream: In a large mixing bowl, combine heavy cream and powdered sugar. Whisk at high speed until stiff peaks form, indicating the whipped cream is firm and stable.
3. Combine Creme Diplomat and Whipped Cream: In a separate bowl, whisk the cooled banana pastry cream until smooth. Gently fold the whipped cream into the pastry cream until fully combined, creating a light, airy cream mixture known as banana creme diplomat.
4. Prepare Graham Cracker Crust: In a small bowl, mix graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pressed.
5. Assemble Pie (Large Pie method): Preheat oven to 350°F (175°C). Press the graham cracker mixture evenly into a pie plate, covering the bottom and sides to form a crust. Bake for 7-9 minutes until set, then cool completely. Arrange sliced bananas over the cooled crust. Pour the banana creme diplomat over banana slices, smoothing the top. Melt Biscoff cookie butter in the microwave and pour evenly over the top layer, spreading thinly. Refrigerate the pie for at least 1 hour to set. Decorate with additional graham cracker crumbs, edible flowers, and if desired, bruleed banana slices before serving.
6. Assemble Individual Cups (Ramekins): Place about 3 tablespoons of graham cracker crumb mixture into the bottom of each 4 oz ramekin. Press down evenly with a spoon or muddler. Layer sliced banana on top of the crust. Fill each cup with banana creme diplomat, leaving about 1/4 inch space at the top. Smooth the surface with a spoon. Spoon 1-2 tablespoons of melted Biscoff cookie butter over the top, rotating the ramekins to evenly coat the surface. Refrigerate for at least 30 minutes before serving. Garnish similarly with extra crumbs, edible flowers, or bruleed banana slices as desired.

Notes

• Make sure to whisk the custard mixture continuously to prevent lumps and burning.
• Chilling the custard before folding in whipped cream ensures a smooth, consistent texture.
• The graham cracker crust can be baked in advance and stored in an airtight container for up to 2 days.
• For a more pronounced banana flavor, use ripe bananas for pureeing and topping.
• Bruleed banana slices add a nice caramelized flavor and attractive garnish.
• This dessert is best served chilled for optimal texture and flavor.

Keywords: Banana pudding, Biscoff, dessert, graham cracker crust, banana creme diplomat, whipped cream, custard dessert